The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking - Paperback

Joseph J. Provost, PhD, Professor of Chemistry and Biochemistry, University of San Diego, California.

Keri L. Colabroy, PhD, Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania.

Brenda S. Kelly, PhD, Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota.

Ashley L. Corrigan Steffey, MS, Faculty of Chemistry, University of San Diego, California.

Mark A. Wallert, PhD, retired Professor of Biology, Bemidji State University, Bemidji, Minnesota.